Smisje Brewery - Technical

Technical

Brandt began brewing in 1995 with a jury-rigged system capable of producing only 250 liters per batch, and slowly expanded the equipment over time in the original Bruges location. The new premises in Mater utilize the second-hand equipment of the now-defunct De Teut brewery of Neerpelt. The brewer maintains his own distinctive house yeast strain and utilizes primarily native Belgian hops. In addition to various spices and non-traditional ingredients such as sloe berries, Smisje is known to utilize the traditional Belgian method of using a significant amount of candi sugar in their recipes to lighten the body of stronger brews.

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